Recipes Included On This Page Sweet Potato Risotto with Basmati and Cilantro Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sweet Potato Risotto with Basmati and Cilantro* Recipe By : Hanneman: 03/11/1999 Riverside (see note) Serving Size : 2 Preparation Time :0:25 Categories : Rice Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red sweet potato -- peeled and cut into 1/8-inch cubes (about 1+1/4-cups) 1 teaspoon olive oil 1 teaspoon unsalted butter -- or more oil 1 pinch coarsely ground pepper 1/4 cup dry sherry 1 1/2 cups vegetable stock -- heated 4 green onions -- trimmed and diced 1 garlic clove -- minced 4 tablespoons chopped fresh cilantro -- or less to taste 2/3 cup cooked basmati rice -- cold Note - *Inspirations and adaptations* Ming Tsai suggested preparing a brunoise of sweet potato as we would risotto. This recipe is the result of that suggestion. It combines some of our favorite foods. We mixed the caramelized sweet potato with leftover (cold) basmati rice, garlic and fresh cilantro. We served it with steamed broccoli spears and an entree (grilled herb chicken breast or seitan patty). It is easy and fast; a great new way to prepare a vegetable. Serve to company. 1) Heat a 3-quart non-stick sauce pan with heavy bottom over high heat; add oil and butter and swirl to melt and coat bottom of pan. Add the diced potato and shake pan to coat the cubes. Season with pepper and cook over high heat, stirring/shaking frequently until almost al dente, about 8 minutes total. 2) Add the wine and burn off alcohol (1-2 minutes). Add heated broth, 1/3 cup at a time; add more only after the previous liquid is almost completely absorbed. A sauce will form after about 1 cup of the broth has been used. 3) When the sauce forms, add the green onions and garlic and cook for 1 or 2 minutes. Add 1/4 cup of broth and cook for about 3 to 5 minutes more. Finally, add the cold rice and the cilantro. Stir to combine. Add the last 1/4 cup of broth and heat through. Serve at once or keep warm on a very slow burner. EACH SERVING: 413 cals, 8g fat (19% cff). Serve as a side dish. Estimated by Mastercook. Recipe tested by Pat and Bob Hanneman <http://home.earthlink.net/~kitpath> 3/99 fn *Inspirations and Adaptations is the name of a chapter in Alice Waters ' CHEZ PANISSE MENU COOKBOOK. Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -